I have a confession to make. As much as I love our fair city, sometimes I envy Cleveland their long history, ethnic assortment of restaurants (hello pierogi!) and their Ritz Carlton. Columbus was just never a big enough city back in the day to get a Ritz Carlton. Cleveland has Harvey Peka...

Just so we all don't think we have been scammed all these years on what a 'Belgian' waffle is, there are actually two types of waffles over there (I am not an expert though so there could be more kinds), there are Brussels waffles (what you probably think of as Belgian waffles, although we often make them with chemical leavened here versus the better yeast method that is standard there and used occasionally here too). The waffles at taste of Belgium are Liège waffles and are different, they contain pearl sugar which gives them those hunks of sweetness that occur throughout and the outside gets that caramelized mess of sugar due to the higher sugar content. The dough itself (yes dough) is also a far cry from the batter one is used to and that is a huge part of the distinction as well.
So to be clear Taste of Belgium does have Belgian waffles, just note that they are not the only kind of Belgian waffles, but that they may be the less common variety (in my experience, but I haven't spent time in the east where these waffles are from so maybe not).
Anyway, I did get a taste of these a week or two ago and thought them to be very good, a little over priced for regular consumption I thought. One other thing is: was it me or are they using prepared frozen dough for these? I saw the company was from Cincy originally and this was a second location and they ship it up, but it seems like they might be outsourcing their dough (to Belgium for all I know?).

I'm in love with a waffle, and it's serious. A few months ago, I a got press release from my good friends at the North Market regarding a new store that would soon be opening - Taste of Belgium, which would feature traditional Belgian waffles along with sweet and savory crepes and espresso dri...

A few days after I noticed this super cool billboard on 4th@Gay (CMH Gourmand has some cool behind the scenes pics here), I got an email from the fine folks at Red Gold tomatoes, who were wondering if you, my dear readers, might like some free tomatoes & swag! But of course, I said! But, I ...

A few days after I noticed this super cool billboard on 4th@Gay (CMH Gourmand has some cool behind the scenes pics here), I got an email from the fine folks at Red Gold tomatoes, who were wondering if you, my dear readers, might like some free tomatoes & swag! But of course, I said! But, I ...

Thanks for the look in, I am thrilled to see this place coming in, the location will hopefully spur others to fill in and the menu they put up sounds awesome, if it delivers only half of what I am hoping for I will still love it.

Barrio is a new restaurant which is opening downtown at the corner of Spring and High. Although the building used to be a giant Wendy's, I almost drove past the building because it looks completely different. Barrio will be a traditional tapas restaurant. Actually serving traditional tapas as...

Thanks for the look in, I am thrilled to see this place coming in, the location will hopefully spur others to fill in and the menu they put up sounds awesome, if it delivers only half of what I am hoping for I will still love it.

Barrio is a new restaurant which is opening downtown at the corner of Spring and High. Although the building used to be a giant Wendy's, I almost drove past the building because it looks completely different. Barrio will be a traditional tapas restaurant. Actually serving traditional tapas as...

Dropped by the other day at the Sawmill location while I was up there for a Whole Foods visit and an asian grocery run across the street. The sawmill one is pretty small and probably not the best setup, but no worries. Inspired by your husband I got a la lengua taco in addition to some tacos con al pastor, while I am not adverse to tounge, I don't share the excitement he does and thought it was good, not great (as compared to other meats) but the tacos were good overall. Thanks for mentioning it, excited to go back and watch the episodes of No Reservations I have taped for the recent mexico one.

I went to the Festival Latino a few years ago; it was lunchtime, and nothing was really going on, but I strolled around and ate some tacos and drank some tamarind-flavored water, and I never wrote about it. The best taco I had there, and it was amazing, was from La Michoacana. When I got to ...

Dropped by the other day at the Sawmill location while I was up there for a Whole Foods visit and an asian grocery run across the street. The sawmill one is pretty small and probably not the best setup, but no worries. Inspired by your husband I got a la lengua taco in addition to some tacos con al pastor, while I am not adverse to tounge, I don't share the excitement he does and thought it was good, not great (as compared to other meats) but the tacos were good overall. Thanks for mentioning it, excited to go back and watch the episodes of No Reservations I have taped for the recent mexico one.

I went to the Festival Latino a few years ago; it was lunchtime, and nothing was really going on, but I strolled around and ate some tacos and drank some tamarind-flavored water, and I never wrote about it. The best taco I had there, and it was amazing, was from La Michoacana. When I got to ...

haven't caught the new episode yet (I do have it along with a whole bunch of others queued up on my DVR) but I gotta agree with you that the show is great, probably in part because other travel/cooking shows can be so lame (I still watch...) but also that he will go eat really off the beaten track food, that is often what I am looking for when traveling.

It is no secret I am in love with Anthony Bourdain. I think No Reservations is the best non-scripted show on TV; it might be the best show out there period. Bourdain will be my insiration when I finally write a good book about restaurants from the FOH perspective. At any rate, the new seaso...

haven't caught the new episode yet (I do have it along with a whole bunch of others queued up on my DVR) but I gotta agree with you that the show is great, probably in part because other travel/cooking shows can be so lame (I still watch...) but also that he will go eat really off the beaten track food, that is often what I am looking for when traveling.

It is no secret I am in love with Anthony Bourdain. I think No Reservations is the best non-scripted show on TV; it might be the best show out there period. Bourdain will be my insiration when I finally write a good book about restaurants from the FOH perspective. At any rate, the new seaso...